Roast the Cauliflower : Preheat the oven to 200°C (400°F). Toss the cauliflower florets with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender. Set aside.

Cook the Chicken : Heat a large skillet over medium-high heat with a drizzle of olive oil. Sprinkle the chicken chunks with salt, pepper, and a pinch of paprika (if desired). Place the chicken in the skillet and cook for 5-7 minutes, or until it's browned and fully cooked. Once done, remove the chicken and set it aside.

Prepare the Creamy Sauce : In the same pan, heat olive oil or butter. Cook the diced onion for 3-4 minutes until it becomes tender. Stir in the minced garlic and cook for an additional minute until aromatic. Add the chicken broth and milk to the pan. Mix well and bring the mixture to a gentle simmer. Add the Parmesan cheese (or nutritional yeast) and stir until melted and smooth. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.

Combine and Serve : Return the cooked chicken to the skillet, followed by the roasted cauliflower. Stir everything thoroughly to ensure it's fully coated in the creamy sauce. Let it cook for another 2-3 minutes to heat everything evenly and allow the flavors to blend together. Garnish with fresh parsley and serve hot. Pair with a side of rice, quinoa, or a fresh salad for a complete meal.